Isolation, identification, and quantification of roasted coffee antibacterial compounds

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 25, 2007, Pages 10208-10213

  Daglia, Maria ^a   Papetti, Adele ^a   Grisoli, Pietro ^a   Aceti, Camilla ^a   Spini, Valentina ^a   Dacarro, Cesare ^a   Gazzani, Gabriella ^a  

^a UNIVERSITY OF PAVIA   (Italy)

Author keywords

dicarbonyl compounds; Antibacterial activity; Caffeine; Roasted coffee; Staphylococcus aureus; Streptococcus mutans

Indexed keywords

2,3 BUTANEDIONE; ANTIINFECTIVE AGENT; CAFFEINE; GLYOXAL; PLANT EXTRACT;

ARTICLE; CHEMISTRY; COFFEE; DRUG EFFECT; HEAT; ISOLATION AND PURIFICATION; PLANT SEED; STAPHYLOCOCCUS AUREUS; STREPTOCOCCUS MUTANS;

ANTI-BACTERIAL AGENTS; CAFFEINE; COFFEA; DIACETYL; GLYOXAL; HEAT; PLANT EXTRACTS; SEEDS; STAPHYLOCOCCUS AUREUS; STREPTOCOCCUS MUTANS;

BACTERIA (MICROORGANISMS); STAPHYLOCOCCUS AUREUS; STREPTOCOCCUS MUTANS;

EID: 38049042340     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0722607     Document Type: Article

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